Little Spring Onion Omelettes

Crispy on the outside but with a soft, fluffy interior, these pancake-sized omelettes are easy to make and perfect for any meal of the day.

I used a full fat creamy ricotta cheese so it blended in well with the eggs but I’m sure the lower fat would work as well. You do need to let these cook until they’re almost totally set before turning them; the second side needs only a few seconds. I found that med-low heat worked best to brown without burning them.

They’re very tasty as is but the suggested Thai-inspired dressing really elevates them from being just good to a 4-star rating.